The autumn menu is here, and Thursday hearth suppers return October 2. See what’s cooking
Dinner Tuesday through Sunday from 5 pm. Everything we cook passes over the oak hearth, and the bar keeps six seats for walk-ins every night.
In 2016 we signed a lease on the old Harlow Mill blacksmith shop because it still had its forge. We rebuilt it into a fourteen-foot hearth, and it hasn’t gone out since.
The menu follows what our farmers bring in each week. Beef and pork come from Hollis Farm, twenty miles north. Cheese is from Pine Hollow Creamery, and the bread is baked in the same oven your steak is cooked over. We burn seasoned white oak with a little cherry for sweetness, and we let the fire decide how fast things go.
Mateo Alvarez & Ada Okafor, chefs and owners
Dinner from 5 pm · updated September 23
Menus change with the harvest, so a dish you loved might be resting. Ask for it anyway; sometimes it’s in the walk-in.
There are no burners in our kitchen. Sauces warm at the edge of the coals, bread bakes in the dome, and steaks rest on the brick. It’s slower and harder, and it’s the only way we know how to get food to taste like this.
Chef & co-owner
Mateo learned to cook over wood at his grandfather’s grill house in northern Spain and spent eight years running hotel kitchens before coming home to Harlow Ridge. He’s the one tending the fire most nights, and he will talk to you about oak for as long as you let him.
Chef de cuisine, pastry & co-owner
Ada ran the pastry section at a Chicago hotel for six years and still bakes every loaf of hearth bread herself. She writes the dessert list, runs the pass on weekends, and is the reason the kitchen is calm at 8 pm on a Saturday.
We take bookings up to three weeks out, and release a handful of tables each morning at 10. If tonight looks full, come early: the bar and the six-seat chef’s counter are always first come, first served.
Reserve a table
Ember & Oak · Foundry Lane
Available times
Seven or more? Call us on (555) 010-0148 or use the private dining form below. The bar and chef’s counter are kept for walk-ins.
Tuesday to Thursday, 5 to 6 pm at the bar. $9 Smoked Old Fashioneds, $6 Foundry Lane Lager, and hearth bread on the house while the first loaves come out.
Bar seats only. No reservations needed.
The Cellar Room sits beneath the dining room, with its own entrance off Mill Street and a view of the hearth through the old coal chute. We cook family-style menus for birthdays, rehearsal dinners and company nights, and we can close the whole restaurant for up to 90.
“Order the lamb shoulder, bring three friends, and let whoever is on the hearth that night decide the rest.”
“The most generous room in the Old Mill District. You can smell the oak from the end of Foundry Lane.”
“Ada Okafor’s burnt honey panna cotta is the dessert of the year. We’ve been back four times.”
Street parking is free after 6 pm. The Mill Street garage is two minutes’ walk, and the No. 4 bus stops at Foundry & Canal.
| Tuesday | 5:00 – 10:00 pm |
|---|---|
| Wednesday | 5:00 – 10:00 pm |
| Thursday | 5:00 – 10:00 pm |
| Friday | 5:00 – 11:00 pm |
| Saturday | 5:00 – 11:00 pm |
| Sunday | 4:00 – 9:00 pm |
| Monday | Closed |
The kitchen takes last orders 30 minutes before close. The bar stays open until midnight on Fridays and Saturdays.
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